1/2 c. all purpose flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1 (2 1/2 to 3 lb.) fryer, cut ready to eat
3/4 c. salad oil
1 (8 oz.) can whole onions, drained
1/2 c. coarsely chopped carrots
1 (3 oz.) can sliced mushrooms, drained
1 tbsp. brown sugar
1/4 tsp. ground ginger
1/2 of a 6 oz. can frozen orange juice concentrate, thawed

Combine first 4 ingredients in a paper or plastic bag; add 2 or 3 pieces of chicken at a time, shake (reserve 2 tablespoons remaining flour mixture). In a skillet brown pieces of chicken in hto oil. Remove chicken ot a 2 quart casserole. Add onion, carrots, and mushrooms. Blend reserved flour mixture, brown sugar, ginger and a dash of salt into drippings in skillet; stir to make a smooth paste. Add orange juice concentrate and 3/4 cup water; cook and stir until bubbly. Pour over chicken. Cover, bake at 350 degrees for 1 1/4 hours.